Barley Crunchy Nut Salad


  • 1 cup barley
  • 5-6 almonds roasted
  • Salt to taste
  • 2 large cucumbers cut into small pieces
  • 2 large tomatoes cut into small pieces
  • 3 tsp. celery, chopped
  • 2 tbsp. fresh coriander leaves, chopped
  • 5-6 black peppercorns, crushed
  • 2 tbsp. lime juice
  • 4 large lettuce leaves


  1. Soak barley in three cups of water for 6 hours.
  2. Drain and pressure cook with 3 cups of water and salt till almost done.
  3. Drain and set aside to cool.
  4. In a large bowl combine barley, cucumbers, tomatoes, almonds, celery, coriander leaves, salt, crushed peppercorns and lime juice and toss well.
  5. Arrange the lettuce leaves on a serving platter, transfer the tossed salad onto the lettuce bed and serve immediately.

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